Best Ever - Pizza Dough

Pizza Crust 

1 ½ cups warm water, 105-115 degrees (use a thermometer)
3 tablespoons white or brown sugar or honey
2 ¼ teaspoons active dry yeast, (one 1/4-oz. packet)
4 cups all purpose flour
1 tablespoon sea salt
3 tablespoons extra virgin olive oil

1. Combine water, sugar, and yeast. Let sit until foamy, 5-10 minutes. Mix flours and salt in bowl of heavy-duty stand mixer fitted with a dough hook.  Add oil to yeast mixture and pour yeast mixture into flour mixture, then knead on low speed for 10 minutes (or the same amount of time if kneading by hand). Dough will be elastic and slightly sticky.

2. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down and divide in 2 pieces. Proceed with pizza recipe.

Makes 2 pizza crusts.

Adapted from Cuisine at Home

- This dough can be refrigerated for up to 24 hours. After dough has risen, punch it down. Pour a small about of olive oil (about 1 teaspoon) into a zip-lock bag. Place dough in bag and knead bag several times to cover dough with the oil. Place in refrigerator. Remove from refrig about 2 hours before using to bring dough to room temperature.
- You can also freeze dough for several weeks. Place in zip-lock bag as instructed above. Thaw overnight in refrig and bring dough to room temperature as described above.